Stuffed Bacon Wrapped Portobello Caps

One of my all time favorite appetizers. Today we are using leftover stuffing. This is a quick easy recipe that will make you look like a Master Chef.


  • 10 Portobello mushroom caps
  • 5 strips hickory smoked bacon
  • 1 cup leftover stuffing
  • 1/4 cup shredded Mozzarella (I prefer a light tasting cheese with this, but feel free to substitute.)
  • Parmesan
  • Parsley to taste


Parmesan Crusted / Bacon Wrapped /  Mushroom OMG!
Parmesan Crusted / Bacon Wrapped /
  • Wash and de-stem the mushroom caps.
  • Carefully scoop out the black on the inside of the caps.
  • Re wash the caps and let them dry on a paper towel.
  • Mix the stuffing and cheese together. If the stuffing is to dry then add a shot of heavy cream to moisten.
  • Using a teaspoon, scoop out stuffing mixture, roll into a ball and place in the hollowed out part of the mushroom cap. Press stuffing firmly into the cap, as we don’t want it to roll away during baking.
  • Wrap each cap with a half strip of bacon. Use toothpicks to keep bacon from unraveling.
  • Arrange caps on a baking sheet. Dust lightly with the Parmesan
  • Bake for 12-15 minute
  • Remove from oven
  • Garnish with parsley

G├╝ten appetite


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